Peanut Chicken with Coconut Rice

Ingredients (Serves 4):

For the ginger peanut chicken:

1.3 lbs. (570g) boneless, skinless chicken thighs, cut into bite-sized pieces

1-inch (2.5cm) piece of ginger, grated

3 green onions, thinly sliced (white parts and green parts separated)

zest & juice of 1-2 limes

2 tbsp. brown sugar

2-3 cloves garlic, minced

2 oz. (60g) roasted peanuts, chopped

0.5 oz. (10g) cilantro, chopped

1 oz. (30g) spinach (or bok choy)

For the coconut rice:

7.5 oz. (210g) Jasmine rice

12 fl oz. (360ml) water

14 oz. (400g) can full fat coconut milk

Directions:

In a bowl, mix the chicken thighs with the ginger, green onions (white parts only), lime zest, brown sugar, 1 1/2 tsp. salt, and 1 tbsp. olive oil. Cover the bowl and set aside to marinate for 20 minutes (or up to 2 hours if time allows).

To make the coconut rice, add the rice, water, coconut milk and a pinch os salt to a large pot, and stir to combine. Place the pot over a medium-high heat, and bring to a boil, before turning to low and simmering the rice until cooked.

Heat a large non-stick skillet over medium-high heat, add the marinated chicken and cook until the chicken starts to caramelize. Once the chicken is cooked through, turn the heat down, add the garlic and peanuts and sauté for 5 minutes.

Now stir through the cilantro, remaining green onion and spinach. Squeeze the lime juice into the skillet and check the seasoning, adding more salt and pepper if required.

Serve the chicken over the coconut rice. Garnish with more green onions, chopped peanuts and cilantro (optional).